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Creole Jambalaya Recipe

Creole Jambalaya Recipe

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:8 servings

Ingredients

  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 cup uncooked long grain white rice
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
  • 1 tablespoon minced fresh parsley

Directions

  • 1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next nine ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
  • 2. Add shrimp and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink. Yield: 8 servings.

Nutritional Facts

1 cup: 310 calories, 8g fat (0g saturated fat), 154mg cholesterol, 464mg sodium, 28g carbohydrate (0g sugars, 0g fiber), 31g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

Reviews for Creole Jambalaya

Sort By :
MY REVIEW
pschube
Reviewed Aug. 25, 2016

"I made this in a slow cooker and it turned out yummy! I used chicken broth instead of beef broth, and I used chicken and kielbassa for the meats. I also added some creole seasoning. Don't put rice in slow cooker, just serve with rice on the side."

MY REVIEW
lshaw@scsk12.org
Reviewed Jul. 29, 2016

"Good rendition of a Louisiana classic. I also used andouille sausage instead of the ham, which added plenty of salt to the dish as a whole. I put in Cajun seasoning instead of the chili pepper for more authenticity. The family liked it and would eat it again. I think the amount of liquids provided the right amount for the rice--mine was not dry."

MY REVIEW
CydDelve
Reviewed May. 3, 2015

"This took another full cup of water to get the rice to cook and still was too tomato-y for me. Very sweet and not much else; lacked flavor and needed lots more herbs or salt or something. Probably won't try again."

MY REVIEW
bshowalter
Reviewed Mar. 14, 2015

"This was excellent. It actually tasted better the second day. Very easy to make."

MY REVIEW
jenn_BB
Reviewed Dec. 6, 2014

"The whole family loved it!!"

MY REVIEW
Krink1
Reviewed Feb. 23, 2014

"I've been making this recipe for years. We love it, I put andoulee sausage in it instead of ham I think it gives it quite a kick!"

MY REVIEW
dozer1025
Reviewed May. 20, 2013

"real good used sausage instead of ham.fantastic.."

MY REVIEW
AnnaRoseH
Reviewed Jun. 21, 2011

"This was a really easy meal to fix. All 3 children ate this dish. You can substitute chicken or sausages quite easily for those with shellfish allergies. Very easy on the calories as well."

MY REVIEW
vallartagal
Reviewed Mar. 9, 2011

"I don't eat shrimp, but my husband and sister loved it. My sister asked for the recipe,and my hubby said I can make it again anytime.

I didn't use ham. I substituted smoked sausage. Due to the price of shrimp, I only used 1 lb. and added some cubed raw chicken. It appears to be a winner in my family."

MY REVIEW
cindemarie
Reviewed Mar. 4, 2010

"my dad loves this recipe and so does my son. Really a good one. Have tried many"

MY REVIEW
carawil8
Reviewed Dec. 7, 2009

"Great recipe and fast. I added some smoked sausage to this for a little extra variety and cut back on the amount of ham. Delicious"

MY REVIEW
Stef_j13
Reviewed Oct. 8, 2009

"Football season can be chilly in Montana, so i tripled this recipe and fed a huge group of people. We are huge football fans, and now also, my friends are huge jambalaya fans too!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.